Two Recipes for Strata Instant Potheads: Mushroom Risotto and Masoor Dal

I realized that a large percentage of the people I talked to who are serious about making use of data to improve the world are also Instant Pot cooks, aka Potheads.

Here are two of my recipes. Please share yours to @DanWoodsEarly and I will do a roundup.


Mushroom Risotto

Ingredient Standard 1.5 x
Olive Oil/Butter 2 T 3 T
Garlic 5 cloves 7 cloves
Chopped onions 1 cup 1.5 cups
Sautee garlic and onions for 3 to 5 minutes until onions soften.
Arborio Rice (add and allow to get coated with oil/butter 2 cups 3 cups
White wine (add and allow rice to absorb) 2/3 cup 1 cup
Chicken broth 2.5 cups 3.75 cups
Dried mushrooms (Chopped in small pieces) 2 oz 3 oz
Fresh mushrooms (Chopped in small pieces) 10 oz 15 oz
Add broth and mushrooms and stir well.
Pressure cook time 4 minutes, high pressure, quick release 4 minutes, high pressure, quick release
Frozen peas (stir in, allow to sit a couple of minutes and serve. 1 cup 1.5 cups
Mix in salt, pepper, and grated parmesan cheese at the table

Masoor Dal for the Instant Pot

Ingredient Preparation
3 tbsp olive oil
1 tsp cumin seeds
6 curry leaves Sauté cumin and curry leaves in oil
6 cloves minced garlic Sauté garlic in oil for a minute or so
1 cup chopped onions Sauté onions for three to five minutes
1/2 tsp turmeric
1/2 tsp asafetida
1 tsp salt
1 thumb of peeled ginger, sliced into disks.
1.25 cups diced tomatoes Add spices, tomatoes, and stir
1 cup masoor dal
2 cups water This results in thick dal, adding .5 cup more water makes it a bit more soupy, but still thick.
Cook for 5 minutes at high pressure. Quick release.